Tomato and peach cookbooks in tune with the season

Summertime is here and the eating is marvelous. If the temperature hasn’t tipped you off to the arrival of the season’s bounty, the farmers markets will. Lush with fruits and vegetables, booth after booth beckon you to fill bag and basket to the brim.

“Tomatoes.” While I can eat a sliced tomato sandwich every day, I also have to have my favorite cooked dishes of stewed tomatoes, okra soup and tomato pie. You just can’t make them with winter tomatoes. In her cookbook for the UNC Press series, Savor the South, chef and food writer Miriam Rubin serves up an array of such summer tomato specialties along with a creative collection of soups and sandwiches. Her Double Corn and Tomato Cobbler has buttermilk-cornmeal cobbles. Her Baked Garlic-Cheese Grits has a Tomato-Crunch Topping. And her Goat Cheese Spoonbread comes with a Cherry Tomato Saute. I can’t wait to try them all. Hardcover. University of North Carolina Press. $19.

“The Perfect Peach: Recipes and Stories From the Masumoto Family Farm.” This book from renowned fourth-generation heirloom peach farmers is part cookbook and part celebration, with beautiful photography of summer’s signature fruit from blossom to pie. It’s for reading in the porch hammock while you sip a Peach Margarita and splattering with peach juice while you cook Peach Jam. Enjoy new hot weather dishes such as Peach Gazpacho and Butter Lettuce Cups With Peaches and Blue Cheese. And perhaps most important of all, marvel as you discover what it takes to grow a peach. Hardcover. Ten Speed Press. $22.

“Peaches” is another member of the Savor the South collection. Author Kelly Alexander takes on the fruit that made Gaffney famous, delivering a delicious assortment of sweet and savory offerings. A do-not-miss: Crook’s Corner Green Peach Salad from Chapel Hill chef Bill Smith. Hardcover. University of North Carolina Press. $18.

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